Farro and Halloumi Salad
with Fig Dressing, Veggies and Toasted Almonds
Packed with veggies and tasty grains, this salad is a perfect complement to the squeak and salty, creamy taste of halloumi cheese. Add a sweet and savoury fig dressing, and you're set to go with this simple and delicious Mediterranean dish!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
1 unit(s)
Halloumi Cheese
(Contains Milk)
1 unit(s)
Shallot
1 unit(s)
Sweet Bell Pepper
¾ cup
Farro
28 g
Almonds, sliced
(Contains Tree nuts, Almonds May contain Tree nuts, Peanuts)
2 tbsp
Fig Spread
1 tbsp
Balsamic Vinegar
(Contains Sulphites)
1 unit(s)
Vegetable Broth Concentrate
56 g
Baby Spinach
7 g
Thyme
½ tbsp
Dijon Mustard
Not included in your delivery
¼ tsp
Salt and Pepper*
3 tbsp
Oil*
Nutrition Values
Utensils
Instructions
Add farro, broth concentrate and 3 cups water (dbl for 4 ppl) in a medium pot. Bring to a boil over high heat. Once boiling, reduce
heat to medium-low. Cook, uncovered, until tender, 14-16 min. Drain and set aside.
While farro cooks, strip 1 tbsp thyme leaves (dbl for 4 ppl) off stems. Peel, then cut the shallot into 1/2-inch pieces. Core, then cut pepper into 1/2-inch pieces. Cut halloumi into 1/4-inch thick slices. Rinse halloumi under cold water, then pat dry with paper towels. (TIP: This will reduce the saltiness of the cheese.)
Heat a large non-stick pan over medium heat. When hot, add almonds to the dry pan. Toast, stirring often, until golden-brown, 4-5 min. (TIP: Keep your eye on the almonds so they don't burn!) Transfer to a plate. Add halloumi to the same pan. Pan-fry, until golden-brown, 1-3 min per side. Transfer to the plate with almonds and set aside. (NOTE: Cook halloumi in 2 batches for 4 ppl.)
Add 1 tbsp oil (dbl for 4 ppl), then shallots, peppers and thyme to the same pan. Cook, stirring occasionally, until peppers are tender-crisp, 4-5 min.
While veggies cook, whisk together fig jam, mustard, vinegar and 2 tbsp oil (dbl for 4 ppl) in a large bowl. Add farro, veggies, spinach and half the almonds. Season with salt and pepper. Toss to coat.
Divide farro salad between plates. Top with halloumi. Sprinkle remaining almonds over top.